Rose Coco Bean Aubergine Stew

by Edward Daniel 21 June 2013

written by Edward Daniel 21 June 2013

Caption of Rose Coco and Aubergine Stew. Image by Edward Daniel (c)

Rose Coco Bean Aubergine Stew is a hearty stew, and is something that is a favourite amongst my friends and goes down exceptionally well, particularly with smoked paprika as one of its fine ingredients. I serve this dish with spelt, rice or cous cous. Rose Coco Beans are part of the Indian staple diet and it is rich in soluble fibre, aiding in the reduction of blood sugar levels. Aubergine is a good source of potassium too.

Serves: 8 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

200g Rose Coco Beans, soaked in water for 48 hours beforehand, washed a couple of times during the soaking process
500ml filtered water
11 aubergine
4tbs oil
200g Rose Coco Beans, soaked in water for 48 hours beforehand, washed a couple of times during the soaking process
500ml filtered water
1 onion, diced
2 medium tomatoes
1tsp tomato puree
1tsp smoked paprika
2 cloves of garlic
½ inch ginger, grated
½ lemon juice
Season to taste

Instructions

Slice the aubergine. Place in a colander (with a bowl underneath) and dust with sea salt. Set to one side for a couple of hours.
In a pressure cooker, add the rose coco beans, onion, tomatoes and tomato puree, paprika, ginger, garlic, and place under pressure for 30 minutes.
Dry the aubergine with a kitchen towel and shallow fry in oil, until golden on either side.
Add the aubergine to the stew and cook for a further 5 minutes.
Squeeze in the lemon.
Season to taste

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